Cooking Class participants practicing their knife skills. |
Last week, when asked about their favorite recipe of the night, participants raised their hands in excitement and exclaimed, “I loved the Brussels sprouts!”
You too can get excited about vegetables by serving up this recipe which is not only delicious, but provides an excellent source of Vitamin C and a good source of fiber!
Brussels Sprouts with Pecans
Serves 8
Ingredients:
8 cups Brussels sprouts (about 2 pounds)
1 Tablespoon olive oil
½ teaspoon salt
3 Tablespoons coarsely chopped pecans – toasted
Pepper to taste
Directions:
Preheat oven to 400 degrees Fahrenheit.
Trim ends of sprouts and slice in half.
Toss with olive oil, salt, and pepper.
Roast until cooked through, about 15 minutes. Check after 5 minutes and stir to avoid sprouts from stick to the pan.
Sprinkle with pecans.
8 cups Brussels sprouts (about 2 pounds)
1 Tablespoon olive oil
½ teaspoon salt
3 Tablespoons coarsely chopped pecans – toasted
Pepper to taste
Directions:
Preheat oven to 400 degrees Fahrenheit.
Trim ends of sprouts and slice in half.
Toss with olive oil, salt, and pepper.
Roast until cooked through, about 15 minutes. Check after 5 minutes and stir to avoid sprouts from stick to the pan.
Sprinkle with pecans.
Brittany Lawrance, RD, CNSC, LDN, Community Dietitian
Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking classes. Learn more about Food & Friends' nutrition services.
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